Ingredients
Scale
- 1 cup whole wheat pastry flour
- 1/2 cup almond flour
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
- 1/2 cup mini marshmallows
- 1/4 cup graham cracker crumbs
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the whole wheat pastry flour, almond flour, pumpkin pie spice, baking soda, and salt.
- In a separate bowl, mix together the pumpkin puree, maple syrup, coconut oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use fresh pumpkin puree. Store cookies in an airtight container at room temperature for up to 5 days. For a crispier cookie, bake for an additional 1-2 minutes.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 3
- Protein: 3
- Cholesterol: 0